Nutritional Composition for Protecting Liver and Method for Preparing the Same

ABSTRACT

The present application discloses a nutritional composition for protecting liver. The nutritional composition comprises the following components of raw materials in parts by weight: indica rice 60-83, polished round-grained rice 11-29, lycium barbarum 1-4, finger citron 1.5-5, citron 0.05-0.2, and Chinese date 1-3.5. The present invention, in view of the liver&#39;s characteristics of preferring free activity and disliking depression, complies with the liver&#39;s physiological function characteristics for regulation, and provides the prescription based on the method of nourishing yin blood so as to disinhibit the liver, and it is suitable to cooperate with staple foods for long-term consumption, is easily accepted by people due to the good taste, and can achieve certain efficacies of soothing the liver and nourishing the liver.

TECHNICAL FIELD

The present invention belongs to the technical field of food processing,and particularly relates to a nutritional composition for protectingliver and a method for preparing the same.

BACKGROUND

Modern people are living a stressful life, with serious phenomena suchas stay-up, and lack of sleep, and smoking, passive smoking, alcoholdrinking, and other bad living habits cause an increased detoxificationload of liver. One out of 12 Chinese has liver troubles. In recentyears, more and more people suffer from liver diseases, such as fattyliver, alcoholic hepatitis, hepatitis A, hepatitis B, cirrhosis ofliver, and even liver cancer, seriously affecting people's physical andpsychological health.

On the basis of dietotherapy (homology between medicine and food)regimen of the traditional Chinese medical science, more and moredieticians reasonably match food materials with the homology betweenmedicine and food, and achieve the object of protecting liver throughthe function of channel tropism of the food materials' four natures andfive tastes.

Currently, similar health-care foods with the function of protectingliver are already available in the market, but in most cases, thematching of different foods is chaotic, does not follow thepharmacology, and has relatively bad taste.

DISCLOSURE OF THE INVENTION

A main object of the present invention is to provide a health-care foodfor soothing the liver and protecting the liver.

In order to achieve the above object, according to one aspect of thepresent invention, a nutritional composition for protecting liver isprovided.

The nutritional composition for protecting liver according to thepresent invention includes the following components of raw materials inparts by weight: indica rice 60-83, polished round-grained rice 11-29,lycium barbarum 1-4, finger citron 1.5-5, citron 0.05-0.2, and Chinesedate 1-3.5.

Furthermore, the nutritional composition for protecting liver includesthe following components of raw materials in parts by weight: indicarice 65-77, polished round-grained rice 15-24, lycium barbarum 2-3,finger citron 2-3, citron 0.07-0.14, and Chinese date 2-3.

Furthermore, the nutritional composition for protecting liver includesthe following components of raw materials in parts by weight: indicarice 72.4, polished round-grained rice 20, lycium barbarum 2.5, fingercitron 2.5, citron 0.1, and Chinese date 2.5.

Furthermore, the nutritional composition for protecting liver furtherincludes a Chinese herbal medicine extract of 1-3 parts, wherein theChinese herbal medicine extract includes the following components of rawmaterials in parts by weight: citrus aurantium L. 8-23, mint 10-26,perilla 4-18, sword bean 5-16, spina data seed 9-24, malt 12-23, driedorange peel 5-14, Chinese olive 7-18, and sterculia lychnophora 3-10.

In order to achieve the above object, according to another aspect of thepresent invention, a method for processing a nutritional composition forprotecting liver is further provided.

The method for processing a nutritional composition for protecting liveraccording to the present invention includes the following steps insequence:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials under acondition of 100-200° C. for 25-120 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials according toproportions to obtain a rice powder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Furthermore, temperatures of three phases of the double-screw extruderare kept at 60° C., 90-120° C., and 90° C., respectively.

Furthermore, a heating temperature of the microwave dryer is kept at50-60° C.

Furthermore, in a dosing process of the step 3, a Chinese herbalmedicine extract of 1-3 parts is further added, and the Chinese herbalmedicine extract includes the following components of raw materials inparts by weight: citrus aurantium L. 8-23, mint 10-26, perilla 4-18,sword bean 5-16, spina data seed 9-24, malt 12-23, dried orange peel5-14, Chinese olive 7-18, and sterculia lychnophora 3-10.

Furthermore, the Chinese herbal medicine extract is prepared through thefollowing method:

drying and grinding respective raw materials into a medicinal powder,subjecting the medicinal powder to ultrasonic extraction,centrifugation, and concentration with an ethanol solution of 40-65% involume percentage to obtain the Chinese herbal medicine extract.

Furthermore, in a process of preparing the Chinese herbal medicineextract, a vacuum dryer is used for drying, a temperature parameter is75° C.-80° C., and a vacuum degree is between a negative pressure of0.08 MPa and a negative pressure of 0.1 MPa.

The present invention, in view of the liver's characteristics ofpreferring free activity and disliking depression, complies with theliver's physiological function characteristics for regulation, andprovides the prescription based on the method of nourishing yin blood soas to disinhibit the liver, and it is suitable to cooperate with staplefoods for long-term consumption, is easily accepted by people due to thegood taste, and can achieve certain efficacies of soothing the liver,nourishing the liver, and protecting the liver.

BRIEF DESCRIPTION OF DRAWINGS

The FIGURE, constituting a portion of the present application, is usedfor further understanding of the present invention, so as to make itmore obvious other features, objects, and advantages of the presentapplication. Exemplary examples of the present invention, drawings, anddescription thereof are used to explain the present invention, ratherthan improperly limiting the present invention. In the FIGURE,

FIG. 1 is a flow chart of a technology for processing a nutritionalcomposition for protecting liver of examples of the present invention.

DETAILED DESCRIPTION OF EMBODIMENTS

In order to make a person skilled in the art better understand solutionsof the present application, below technical solutions of the examples ofthe present application will be described clearly and completely inconjunction with the FIGURE of the examples of the present application.Apparently, some but not all of examples of the present application aredescribed. Based on the examples of the present application, all theother examples, which a person ordinarily skilled in the art obtainswithout paying inventive effort, fall within the scope of protection ofthe present application.

Besides, the term “include (comprise)” and any variants thereof areintended to cover non-exclusive containing, for example, a productincluding a series of raw materials or a method including a series ofsteps is not necessarily limited to listing those raw materials orsteps, but may include other steps or raw materials which are notclearly listed or inherent to the method or product.

It should be indicated that examples of the present application andfeatures in the examples can be combined with each other withoutconflict. The present application will be described in detail withreference to the FIGURES in conjunction with the examples.

A main object of the present invention is to provide a health-care foodfor soothing the liver and protecting the liver.

In one aspect, the present invention provides a nutritional compositionfor protecting liver having this function, including the followingcomponents of raw materials in parts by weight: indica rice 60-83,polished round-grained rice 11-29, lycium barbarum 1-4, finger citron1.5-5, citron 0.05-0.2, and Chinese date 1-3.5.

Indica rice: the traditional Chinese medical science holds that indicarice is sweet in taste and warm in nature, exerts the curative effectthrough the heart, spleen, and lung channels, warms the middle energizerand supplements qi (vital energy), tonifies the spleen and curesdiarrhea, and is used for treatment of deficiency-cold in spleen andstomach.

Polished round-grained rice: polished round-grained rice, mild in natureand sweet in taste, exerts the curative effect through the spleen andstomach channels, and nourishes the vitality of lower energizer.

Lycium barbarum: lycium barbarum, sweet in taste and mild in nature,exerts the curative effect through the liver and kidney channels,nourishes the livers and kidneys, and replenishes the vital essence toimprove eyesight, and is used for treatment of symptoms of liver-kidneyyin deficiency. Lycium barbarum is sweet and natural in taste and moist,nourishes the livers and kidneys, serves the function of nourishing andbuilding up the body, and can be applied to various symptoms ofliver-kidney yin deficiency.

Finger citron: finger citron, acrid, bitter, and sour in taste and warmin nature, exerts the curative effect through the liver, spleen,stomach, and lung channels, has the efficacy of soothing the liver andregulating qi, harmonizing the stomach to relieve pain, eliminatingdampness and phlegm, and is used for treatment of qi-stagnation in theliver and stomach, distending pain in chest and hypochondrium, stomachdistention and fullness, reduced appetite and vomiting, and cough andexcessive phlegm.

Citron: citron, acrid, bitter, and sour in taste and warm in nature,exerts the curative effect through the liver, spleen, and lung channels,soothes the liver and regulates qi, regulates the middle energizer,eliminates phlegm, and is used for treatment of qi-stagnation in theliver and stomach, distending pain in chest and hypochondrium, abdominaldistention and fullness, vomiting and eructation, excessive phlegm andcough.

Chinese date: Chinese date, sweet in taste and warm in nature, exertsthe curative effect through the spleen and stomach channels, nourishesthe middle energizer and supplements qi, nourishes the blood fortranquilization, and is used for treatment of weakness of the spleen andthe stomach, reduced appetite and loose stool, fatigue and lack ofstrength, deficiency of qi and blood, palpitation, allergic purpura, andhysteria of woman, and can alleviate the toxicity of strong drugs, andreduce the side effect.

The nutritional composition for protecting liver of the presentinvention achieves a perfect combination of dietotherapy and medicaltherapy by scientifically matching the principle of medicinal and edibledual purposes in combination with reasonable traditional Chinesemedicines, reflecting the traditional preparing characteristics of theChinese herbal medicine and providing the prescription based on thetheory of the traditional Chinese medical science, and further enrichingthe purposes of the nutritional composition for protecting liver, i.e.regulation, balancing, supplementation, and keeping fit. It has the mainefficacy of protecting liver. The above composition can be taken asdaily regulation diet.

On the basis of the above examples, the nutritional composition forprotecting liver further includes a Chinese herbal medicine extract of1-3 parts, wherein the Chinese herbal medicine extract includes thefollowing components of raw materials in parts by weight: citrusaurantium L. 8-23, mint 10-26, perilla 4-18, sword bean 5-16, spina dataseed 9-24, malt 12-23, dried orange peel 5-14, Chinese olive 7-18, andsterculia lychnophora 3-10.

Mint: mint, acrid in taste and cold in nature, exerts the curativeeffect through the lung and liver channels, dispels wind and heat,clears and disinhibits the head and eyes, relieves sore throat andpromotes eruption, soothes the liver, promotes the circulation of qi,and is used for the treatment of common cold due to wind-heat, headache,swollen sore throat, dyspepsia and flatulence, aphtha, toothache,furuncle, urticarial, beginning of warm diseases, rubella pruritus,liver depression and qi stagnation, chest distress and hypochondriacpain

Citrus aurantium L.: citrus aurantium L., sweet and slightly bitter intaste and mild in nature, promotes the circulation of qi to regulate themiddle energizer, promotes the digestion, eliminates the phlegm, and isused for treatment of depression and distending pain in chest andabdomen, indigestion, phlegm-fluid retention, rectocele, liver soothing,stomach harmonizing, qi regulation, stuffiness distress in the chest,abdominal distention, vomiting, and reduced appetite.

Perilla: perilla, acrid in taste and warm in nature, exerts the curativeeffect through the lung and spleen channels, relieves exterior syndromeby diaphoresis, promotes the circulation of qi and harmonizes stomach,and is used for treatment of common cold due to wind-cold, cough andnausea in the abdomen, pregnancy vomiting, and fish and crab poisoning.

Sword bean: sword bean, sweet in taste and warm in nature, exerts thecurative effect through the stomach and kidney channels, warms themiddle energizer, descends qi, relieves hiccup, and is used fortreatment of deficiency-cold hiccup and vomiting.

Spina data seed: spina data seed, sweet and sour in taste and mild innature, exerts the curative effect through the heart, spleen, liver, andgallbladder channels, nourishes the liver, calms the heart, soothes thenerves, arrests sweating, and is used for the treatment of dysphoriainsomnia, palpitation, body deficiency and spontaneous perspiration, andnight sweating.

Malt: malt, sweet in taste and mild in nature, exerts the curativeeffect through the spleen and stomach channels, promotes the circulationof qi and digestion, tonifies the spleens, stimulates appetite,terminates lactation, and relieves flatulence, and is used for treatmentof indigestion, abdominal distention, reduced spleen-deficiencyappetite, milk stasis, breast tenderness, delectation of women, liverdepression and hypochondriac pain, and stomachache due to emotionaldepression and the hyperactive liver-qi attacking the stomach.

Dried orange peel: dried orange peel, acrid and slightly bitter in tasteand warm in nature, exerts the curative effect through the spleen andlung channels, has the efficacy of regulating qi and middle energizer,removing dampness to reduce phlegm, and can be used for treatment of qistagnation of spleen and stomach, abdominal fullness and distention,vomiting, or chest distress, anorexia, and loose stool caused byretention of damp-turbid substance, but should be used with caution forpeople with yin and body fluid deficiency and excessive heat inside.

Chinese olive: Chinese olive, sweet and sour in taste and mild innature, exerts the curative effect through the lung and stomachchannels, clears away heat and toxic materials, relieves sore throat,generates the body fluid, and is used for treatment of swollen sorethroat, cough and sticky phlegm, vexation heat and thirst, and fish andcrab poisoning.

Sterculia lychnophora: sterculia lychnophora, sweet in taste and cold innature, exerts the curative effect through the lung and large intestinechannels, clears away heat and moistens the lung, relieves sore throatand eases up the voice, relaxes bowel, and is used for treatment of lungheat and celostomia, dry cough without phlegm, sore dry throat, heataccumulation constipation, headache and hot eyes.

A small amount of the Chinese herbal medicine extract is added to thenutritional composition for protecting liver for further enhancing thefunction of the nutritional composition for soothing the liver andregulating qi. In the prescription, mint and citrus aurantium L soothethe liver and promote circulation of qi; spina data seed nourishes theliver and soothes the nerves; the dried orange peel regulates qi andmiddle energizer, malt promotes the circulation of qi and digestion, andthe dried orange peel and malt together have the effect of promoting qimovement; sword bean warms the middle energizer and descends qi; Chineseolive and sterculia lychnophora clear away heat and toxic materials andgenerate the body fluid, and can alleviate the strong property of theChinese herbal medicine extract, being nutritious but not greasy. Byusing these drugs in combination, the effect of soothing the liver andregulating qi can be achieved. Moreover, the usage amount of the Chineseherbal medicine extract is relatively small, then it will not destroythe nutritional structure of the original nutritional composition forprotecting liver, and will not produce an undesirable taste.

As shown in FIG. 1, a method for preparing the nutritional compositionfor protecting liver includes the following steps in sequence:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use, wherein the raw materials are strictlychecked, and impurities and soils are removed, effectively reducingremnant of pollutants such as heavy metals and pesticides;

step 2, frying: frying respective components of raw materials under acondition of 100-200° C. for 25-120 min, wherein the temperature shouldnot be too high to make starchy foods produce acrylamide, thuspreventing loss of nutrients;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials according toproportions to obtain a rice powder, wherein the proportions of therespective raw materials are based on the prescription of thenutritional composition for protecting liver of the present invention,and in the dosing process, a Chinese herbal medicine extract of 1-3parts can be further added, and the Chinese herbal medicine extractincludes the following components of raw materials in parts by weight:citrus aurantium L. 8-23, mint 10-26, perilla 4-18, sword bean 5-16,spina data seed 9-24, malt 12-23, dried orange peel 5-14, Chinese olive7-18, and sterculia lychnophora 3-10. Specifically, the Chinese herbalmedicine extract can be prepared through the following method: dryingand grinding respective raw materials into a medicinal powder,subjecting the medicinal powder to ultrasonic extraction,centrifugation, and concentration with an ethanol solution of 40-65% involume percentage to obtain the Chinese herbal medicine extract. In theprocess of preparing the Chinese herbal medicine extract, a vacuum dryeris used for drying, a temperature parameter is 75° C.-80° C., and avacuum degree is between a negative pressure of 0.08 MPa and a negativepressure of 0.1 MPa;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 90-120° C., and90° C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 50-60° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains, wherein the appearanceand homogeneity of product particles can be improved by sieving, and inpractical operation, after the packaging is completed, a product name, aproduct lot number, specification, net weight, date of manufacture, nameof position, and person in charge are recorded and tagged, and adelivery receipt is filled in, then the product is transferred to anintermediate station.

Example 1

A nutritional composition for protecting liver includes the followingcomponents of raw materials in parts by weight: indica rice 60, polishedround-grained rice 11, lycium barbarum 1, finger citron 1.5, citron0.05, and Chinese date 1.

A preparation method is as follows:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials under acondition of 100° C. for 120 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials according toproportions to obtain a rice powder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 90° C., and 90°C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 50° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Example 2

A nutritional composition for protecting liver includes the followingcomponents of raw materials in parts by weight: indica rice 83, polishedround-grained rice 29, lycium barbarum 4, finger citron 5, citron 0.2,and Chinese date 3.5.

A preparation method is as follows:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials under acondition of 200° C. for 25 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials according toproportions to obtain a rice powder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 120° C., and 90°C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 60° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Example 3

A nutritional composition for protecting liver includes the followingcomponents of raw materials in parts by weight: indica rice 65, polishedround-grained rice 15, lycium barbarum 2, finger citron 2, citron 0.07,and Chinese date 2.

A preparation method is as follows:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials under acondition of 120° C. for 80 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials according toproportions to obtain a rice powder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 100° C., and 90°C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 58° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Example 4

A nutritional composition for protecting liver includes the followingcomponents of raw materials in parts by weight: indica rice 77, polishedround-grained rice 24, lycium barbarum 3, finger citron 3, citron 0.14,and Chinese date 3.

A preparation method is as follows:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials under acondition of 130° C. for 60 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials according toproportions to obtain a rice powder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 105° C., and 90°C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, cooling thedried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 53° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Example 5

A nutritional composition for protecting liver includes the followingcomponents of raw materials in parts by weight: indica rice 72.4,polished round-grained rice 20, lycium barbarum 2.5, finger citron 2.5,citron 0.1, and Chinese date 2.5.

A preparation method is as follows:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials under acondition of 150° C. for 40 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials according toproportions to obtain a rice powder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 110° C., and 90°C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 55° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Example 6

A nutritional composition for protecting liver includes the followingcomponents of raw materials in parts by weight: indica rice 72.4,polished round-grained rice 20, lycium barbarum 2.5, finger citron 2.5,citron 0.1, Chinese date 2.5, and a Chinese herbal medicine extract 1.The Chinese herbal medicine extract includes the following components ofraw materials in parts by weight: citrus aurantium L. 8, mint 10,perilla 4, sword bean 5, spina data seed 9, malt 12, dried orange peel5, Chinese olive 7, and sterculia lychnophora 3. The Chinese herbalmedicine extract is prepared through the following method: drying andgrinding respective raw materials into a medicinal powder, subjectingthe medicinal powder to ultrasonic extraction, centrifugation, andconcentration with an ethanol solution of 65% in volume percentage toobtain the Chinese herbal medicine extract. In the process of preparingthe Chinese herbal medicine extract, a vacuum dryer is used for drying,a temperature parameter is 75° C., and a vacuum degree is a negativepressure of 0.08 MPa.

A method for preparing the nutritional composition for protecting liveris as follows:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials treated instep 1 under a condition of 150° C. for 40 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials with the Chineseherbal medicine extract according to proportions to obtain a ricepowder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 110° C., and 90°C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 55° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Example 7

A nutritional composition for protecting liver includes the followingcomponents of raw materials in parts by weight: indica rice 72.4,polished round-grained rice 20, lycium barbarum 2.5, finger citron 2.5,citron 0.1, Chinese date 2.5, and a Chinese herbal medicine extract 1.The Chinese herbal medicine extract includes the following components ofraw materials in parts by weight: citrus aurantium L. 23, mint 26,perilla 18, sword bean 16, spina data seed 24, malt 23, dried orangepeel 14, Chinese olive 18, and sterculia lychnophora 10. The Chineseherbal medicine extract is prepared through the following method: dryingand grinding respective raw materials into a medicinal powder,subjecting the medicinal powder to ultrasonic extraction,centrifugation, and concentration with an ethanol solution of 40% involume percentage to obtain the Chinese herbal medicine extract. In theprocess of preparing the Chinese herbal medicine extract, a vacuum dryeris used for drying, a temperature parameter is 80° C., and a vacuumdegree is a negative pressure of 0.1 MPa.

A method for preparing the nutritional composition for protecting liveris as follows:

step 1, preparing raw materials: purifying and sorting indica rice,polished round-grained rice, lycium barbarum, finger citron, citron, andChinese date for subsequent use;

step 2, frying: frying respective components of raw materials treated instep 1 under a condition of 150° C. for 40 min;

step 3, dosing: grinding the respective fried raw materials, then mixingand stirring evenly the respective ground raw materials with the Chineseherbal medicine extract according to proportions to obtain a ricepowder;

step 4, granulating: extruding the rice powder obtained in step 3through a double-screw extruder, followed by gelatinization andgranulation, to obtain mixed rice grains, wherein temperatures of threephases of the double-screw extruder are kept at 60° C., 110° C., and 90°C., respectively;

step 5: drying: drying the mixed rice grains through a microwave dryer,wherein a water content of the material is kept below 12%, and coolingthe dried mixed rice grains at a room temperature, wherein a heatingtemperature of the microwave dryer is kept at 55° C.;

step 6: sieving and packaging: sieving the cooled mixed rice grains, andvacuum-packaging the sieved mixed rice grains.

Experiment Example 1: Sensory Evaluation of Eating Quality

Evaluating method: scoring is made in comparison with reference samplesaccording to the odor, appearance structure, palatability, taste, andcold rice texture of the rice, and an overall score is a sum ofrespective items. Scoring rules are shown in Table 1. Products used forthe sensory evaluation of this experiment example are staple foods,numbered as products 1 to 7, obtained by mixing the nutritionalcompositions for tonifying kidney obtained in Examples 1 to 7 of thepresent invention with indica rice, respectively, a mixing ratio of theindica rice to the nutritional composition for protecting liver being4:1. Statistical results of the evaluation scores corresponding to theproducts 1 to 7 are shown in Table 2.

Regarding the overall score, less than 50 indicates “very bad”, 51-60“bad”, 61-70 “ordinary”, 71-80 “relatively good”, 81-90 “good”, and morethan 90 “excellent”.

Uncovered matters such as specific operation steps, preparation work,evaluator determination, sample approval, instrument, and applianceshould comply with GB/T 15682-2008 Inspection of Grain and Oils—Methodfor Sensory Evaluation of Paddy or Indica Rice Cooking and EatingQuality.

TABLE 1 Scoring Rules for Sensory Evaluation of Steamed Rice First-gradeSecond-grade Index Score Index Score Description of specific properties:score Odor 20 Authenticity and Having unique aroma of steamed rice, richin fragrance: 18~20 Intensity 20 Having unique aroma of steamed rice,delicate in fragrance of steamed rice: 15~17 Having unique aroma ofsteamed rice, but not obvious in fragrance: 12~14 Having no fragrance,but without undesirable odor: 7~12 having an undesirable odor: 0~6Appearance Color 7 Bright in color: 6~7 Structure 20 Normal in color:4~5 Dull in color: 0~3 Gloss 8 Having obvious gloss: 7~8 Slightlyglossy: 5~6 Having no gloss: 0~4 Integrity of Compact steamed ricestructure, good integrity of steamed rice grain: 4~5 Steamed Most of thesteamed rice having a compact and complete structure: 3 Rice Grain 5Some steamed rice grains explode: 0~2 Palatability Viscosity 10 Smooth,Viscous, not sticky to teeth: 8~10 30 Viscous, basically not sticky toteeth: 6~7 Viscous, sticky to teeth; or not viscous: 0~5 Elasticity 10Chewy: 8~10 Slightly shewy: 6~7 Loose, hard, feeling foreign matterspresent: 0~5 Hardness 10 Neither too hard nor too soft: 8~10 Slightlyhard or slightly soft: 6~7 Very hard or very soft: 0~5 Taste 25Authenticity and Having relatively strong fragrance and sweet taste whenchewed: 22~25 Persistence 25 Having light fragrance and sweet taste whenchewed: 18~21 Having no fragrance or sweet taste when chewed, butwithout undesirable odor: 16~17 Having no fragrance or sweet taste whenchewed, but having an undesirable odor: 0~15 Cold Steamed Agglomeration,Relatively loose, relatively good in viscoelasticity, moderate inhardness: 4~5 Rice Texture Viscoelasticity, Agglomerated, slightly badin viscoelasticity, slightly hardened: 2~3 5 and Hardness 5 Hardened,bad in viscoelasticity, and more rigid: 0~1

TABLE 2 Statistical Table of Results of Evaluation Scores of RespectiveProducts Overall Group Score/Score Evaluation Result Product 1 88 GoodProduct 2 93 Excellent Product 3 95 Excellent Product 4 92 ExcellentProduct 5 89 Good Product 6 90 Excellent Product 7 91 Excellent

It can be seen from the above test results that all the sensoryevaluation results made by respective sensory evaluators on thenutritional compositions for tonifying kidney prepared in Examples 1 to7 in conjunction with indica rice are “excellent” and “good”. It isindicated that the products of the present invention have relativelyexcellent performances in odor, appearance structure, palatability,taste, and cold rice texture.

Experiment Example 2: Protecting Effect of the Nutritional Compositionfor Protecting Liver on Chemical Liver Injury

Experiment method: kunming mice, half males and half females, with abody weight of 20±2 g, were randomly divided into one control (normallyfed) group, one model group (set up as liver-injury models with carbontetrachloride), and five experiment groups (groups of the nutritionalcompositions obtained in Examples 1-7), 10 mice in each group; normalsaline (10 mL/kg of the body weight of the mouse) was given to the micein the control group and the model group, and the five experiment groupswere administrated with corresponding dietotherapy electuaries by gavageonce a day by 2 g/100 g of body weight, for 7 days in total. After thelast time of administration by gavage, the mice fasted but could drinkwater for 4 h, and except the control group, the mice in the othergroups were orally administrated with 0.1% CCl₄ 0.2 mL/10 g, followed byfasting for 24 h, and then decapitated. The blood was taken for serumsegregation to detect the activity of serum alanine aminotransferase(ALT) according to Reitman-Frankel; the liver was taken and rinsed withcold normal saline to be prepared into a liver homogenate of 10%, andthe content of malondialdehyde (MDA) was measured according to thethiobarbituric acid (TBA) colorimetry, and the activity of superoxidedismutase (SOD) was measured according to the xanthinoxidase method.Results are shown in the following Table 3.

TABLE 3 Influence of Nutritional Compositions on Serum ALT Activity,Liver MDA Content, and SOD Activity of Liver-injured Mice Group ALT(U/L) SOD (NU/mL) MDA (nmol/mL) Control Group 42.9 ± 3.9  22.9 ± 4.38 170.8 ± 5.38  Model Group 153.3 ± 19.3^(▴ ) 42.9 ± 5.67^(▴ )  91.7 ±4.69^(▴) Example 1 126.5 ± 22.6** 35.6 ± 4.47** 149.7 ± 5.22*  Example 2118.7 ± 23.1** 33.8 ± 3.33** 138.5 ± 5.17** Example 3 146.3 ± 28.1* 28.7 ± 4.27** 151.2 ± 6.08** Example 4 109.8 ± 26.2** 36.2 ± 5.96* 149.3 ± 4.59** Example 5 118.4 ± 21.9** 27.6 ± 5.08** 155.8 ± 4.54**Example 6 104.9 ± 24.8** 24.8 ± 3.29** 161.3 ± 5.26** Example 7  99.8 ±18.7** 25.2 ± 4.17** 159.9 ± 5.84** Notes: compared with the modelgroup, *P < 0.05, **P < 0.01; compared with the control group, ^(▴)P <0.05.

It can be seen from Table 3 that compared with the control group, theserum ALT activity of the mice in the model group is significantlyimproved, and the administration of the nutritional compositions ofExamples 1 to 7 can significantly inhibit the level of serum ALT fromincreasing. The experiment also shows that after injury with CCl₄, theMDA content of the liver homogenate of the mice is evidently increased,and the SOD activity is decreased prominently, while for the miceadministrated with the nutritional compositions of Examples 1 to 7, theMDA content of the liver homogenate is evidently decreased, and the SODactivity is increased prominently. It is indicated that the nutritionalcompositions of Examples 1 to 7 can enhance the anti-injury capabilityof the hepatic cells, and have certain protecting effect to the liver.

The foregoing only describes preferred examples of the present inventionand is not intended to limit the present invention. For a person skilledin the art, various modifications and variations may be made to thepresent invention. Any modifications, equivalent replacements,improvements, etc., made within the spirit and principle of the presentinvention, should be covered by the scope of protection of the presentinvention.

What is claimed is:
 1. A nutritional composition for protecting liver,comprising the following components of raw materials in parts by weight:indica rice 60-83, polished round-grained rice 11-29, lycium barbarum1-4, finger citron 1.5-5, citron 0.05-0.2, and Chinese date 1-3.5. 2.The nutritional composition for protecting liver of claim 1, comprisingthe following components of raw materials in parts by weight: indicarice 65-77, polished round-grained rice 15-24, lycium barbarum 2-3,finger citron 2-3, citron 0.07-0.14, and Chinese date 2-3.
 3. Thenutritional composition for protecting liver of claim 1, comprising thefollowing components of raw materials in parts by weight: indica rice72.4, polished round-grained rice 20, lycium barbarum 2.5, finger citron2.5, citron 0.1, and Chinese date 2.5.
 4. The nutritional compositionfor protecting liver of claim 1, further comprising a Chinese herbalmedicine extract of 1-3 parts, wherein the Chinese herbal medicineextract comprises the following components of raw materials in parts byweight: citrus aurantium L. 8-23, mint 10-26, perilla 4-18, sword bean5-16, spina data seed 9-24, malt 12-23, dried orange peel 5-14, Chineseolive 7-18, and sterculia lychnophora 3-10.
 5. A method for preparing anutritional composition for protecting liver of claim 1, wherein themethod comprises the following steps in sequence: step 1, preparing rawmaterials: purifying and sorting indica rice, polished round-grainedrice, lycium barbarum, finger citron, citron, and Chinese date forsubsequent use; step 2, frying: frying respective components of rawmaterials under a condition of 100-200° C. for 25-120 min; step 3,dosing: grinding the respective fried raw materials, then mixing andstirring evenly the respective ground raw materials according toproportions to obtain a rice powder; step 4, granulating: extruding therice powder obtained in step 3 through a double-screw extruder, followedby gelatinization and granulation, to obtain mixed rice grains; step 5:drying: drying the mixed rice grains through a microwave dryer, whereina water content of the material is kept below 12%, and cooling the driedmixed rice grains at a room temperature; step 6: sieving and packaging:sieving the cooled mixed rice grains, and vacuum-packaging the sievedmixed rice grains.
 6. The method for preparing a nutritional compositionfor protecting liver of claim 5, wherein temperatures of three phases ofthe double-screw extruder are kept at 60° C., 90-120° C., and 90° C.,respectively.
 7. The method for preparing a nutritional composition forprotecting liver of claim 5, wherein a heating temperature of themicrowave dryer is kept at 50-60° C.
 8. The method for preparing anutritional composition for protecting liver of claim 5, wherein in adosing process of the step 3, a Chinese herbal medicine extract of 1-3parts is further added, and the Chinese herbal medicine extractcomprises the following components of raw materials in parts by weight:citrus aurantium L. 8-23, mint 10-26, perilla 4-18, sword bean 5-16,spina data seed 9-24, malt 12-23, dried orange peel 5-14, Chinese olive7-18, and sterculia lychnophora 3-10.
 9. The method for preparing anutritional composition for protecting liver of claim 8, wherein theChinese herbal medicine extract is prepared through the followingmethod: drying and grinding respective raw materials into a medicinalpowder, subjecting the medicinal powder to ultrasonic extraction,centrifugation, and concentration with an ethanol solution of 40-65% involume percentage to obtain the Chinese herbal medicine extract.
 10. Themethod for preparing a nutritional composition for protecting liver ofclaim 9, wherein in a process of preparing the Chinese herbal medicineextract, a vacuum dryer is used for drying, a temperature parameter is75° C.−80° C., and a vacuum degree is between a negative pressure of0.08 MPa and a negative pressure of 0.1 MPa.
 11. The nutritionalcomposition for protecting liver of claim 2, further comprising aChinese herbal medicine extract of 1-3 parts, wherein the Chinese herbalmedicine extract comprises the following components of raw materials inparts by weight: citrus aurantium L. 8-23, mint 10-26, perilla 4-18,sword bean 5-16, spina data seed 9-24, malt 12-23, dried orange peel5-14, Chinese olive 7-18, and sterculia lychnophora 3-10.
 12. Thenutritional composition for protecting liver of claim 3, furthercomprising a Chinese herbal medicine extract of 1-3 parts, wherein theChinese herbal medicine extract comprises the following components ofraw materials in parts by weight: citrus aurantium L. 8-23, mint 10-26,perilla 4-18, sword bean 5-16, spina data seed 9-24, malt 12-23, driedorange peel 5-14, Chinese olive 7-18, and sterculia lychnophora 3-10.